Coffee Liqueur Brownie Pie

4.67 from 12 votes

This Boozy Coffee Liqueur Brownie Pie Recipe is a simple way to make a rich chocolate dessert at home. It uses a shortcut brownie base and a creamy coffee layer that sets in the freezer. The steps are easy to follow and come together without stress.

Prep Time35

Cook Time35

Total Time9 10

Servings: 10 people

Author: Maria Corcuera

Equipment

1 9-inch pie pan
1 Electric mixer
1 big mixing bowl

Ingredients

Brownie crust

1 box brownie mix I used Ghirardelli
* * Ingredients called for in the box
* * Strong coffee you're substituting the water called for in the box for coffee

Coffee Liqueur Ice Cream

2 Cups heavy Cream chilled
2 Tablespoons instant coffee powder dissolved in 1/4 Cup warm water, cooled
14 ounces sweetened condensed milk 1 can
1 teaspoon vanilla extract
1/2 teaspoon salt
6-7 Tablespoons Coffee Liqueur I used Kahlua

Coffee whipped cream

1 1/2 Cups heavy cream chilled
1/3 Cup powdered sugar
1.5 teaspoons instant coffee granules

Instructions

Pre-heat oven to 350 F. Oil and dust with cocoa powder a 9-inch pie pan
Prepare brownie mix according to box instructions, substituting the water for strong coffee. Pour into prepared pan and bake according to instructions. Do not over bake! brownies should be soft to mold into the pie pan later and soft when frozen, try under baking them for 2-3 minutes
1 box brownie mix, * * Ingredients called for in the box, * * Strong coffee
Take out of the oven and let cool for 20-30 minutes. While still warm and soft, use a spoon to scoop brownie from the middle and press it into the sides and bottom of the pan, covering it completely. Let cool completely
Freeze a metal bowl and whisk attachment for 10 minutes. Whip the heavy cream until stiff peaks form. Add cooled coffee, sweetened condensed milk, vanilla extract, salt and coffee liqueur and mix until combined.
2 Cups (473.2 ml) heavy Cream, 2 Tablespoons instant coffee powder, 14 ounces (1 can) sweetened condensed milk, 1 teaspoon vanilla extract, 1/2 teaspoon (0.5 teaspoon) salt, 6-7 Tablespoons (6 Tablespoons) Coffee Liqueur
Pour on top of cooled brownie crust, without surpassing the edge of the brownie crust (see photo above). If you have leftover ice cream mix, just freeze it in an air tight container to use later. Freeze for 8 hours
Using a cold metal bowl and whisk attachment, beat heavy cream, powdered sugar and coffee powder, until stiff peaks form. Spread on top of your pie and serve! Keep frozen
1 1/2 Cups (354.9 ml) heavy cream, 1/3 Cup (40 g) powdered sugar, 1.5 teaspoons instant coffee granules

Notes

Expert Tips

Slightly underbake the brownies so they stay soft and easy to shape into a crust
Chill your bowl and whisk before whipping cream for better volume and stability
Mix the coffee layer gently to keep the texture smooth and airy
Freeze the pie fully so it slices cleanly and holds its shape

Frequently Asked Questions

How should I store this brownie pie?

Keep it in the freezer in an airtight container. This keeps the texture firm and fresh.

Can I make this recipe ahead of time?

Yes, it’s a great make-ahead dessert. Prepare it the day before and keep it frozen until serving.

Can I freeze leftovers?

Yes, the whole pie or individual slices freeze well. Wrap tightly to avoid freezer burn.

Can I skip the alcohol?

Yes, you can replace the coffee liqueur with extra-strong coffee or leave it out completely.

How long does it last?

It keeps well in the freezer for up to one week for the best flavor and texture.

Nutrition